It goes without saying that this weeks meal is inspired by the 4th of July (hot dogs!) and eating outside (picnic'ing to watch the fireworks!). Make this meal in advance (yes, even the dogs) and take it with you to enjoy on a blanket or a boat or on one of those low-rise beach chairs that you wiggle down into the sand. Wherever you happen to be this weekend, you won't have to be in your kitchen! Happy 4th of July and Bon Appetite!

Warm a large or medium saute pan over medium-high heat. Once warm, add the bacon-wrapped hot dogs. Set them in the pan so the ends of bacon are face down. This will help them sear to the dogs and prevent unwrapping. Arrange the hot dogs so they are not touching (although for the last side you may need to lean them on each other to stay upright). Cook on each side until bacon is golden brown and delicious looking, about 2-3 minutes per. If the bacon seems to be browning too quickly, lower heat slightly. Do this until all four sides are browned, then remove to a plate lined with paper towels.

Hot dogs can be cooked and refrigerated to take on the road later. They will taste great with your choice of toppings, even at room temperature. Or, if you prefer, serve them immediately. Just place in a bun (if desired) and finish with your favorite toppings.

If using frozen peas, measure into a large mixing bowl. If using fresh peas, fill a pot with water and set over high heat. Once boiling, blanch the peas in the water for 2-3 minutes until tender and bright green. Transfer to a bowl of ice water to stop the cooking and lock in that beautiful green color. Let sit in the ice water for 3 minutes, then strain (pick out any ice cubes) and place in a large mixing bowl.

Measure corn, halved tomatoes and queso fresco into the large mixing bowl with the peas.

Set up your food processor with the standard blade attachment. Add the jalapeno, garlic, parsley, basil and lime juice. Process until well blended, drizzling in the olive oil as the motor runs. Check taste and season with salt and pepper as necessary.

Pour jalapeno dressing over the veggies and stir to coat evenly. Season with salt and pepper to taste. Refrigerate until ready to serve!

Cut potatoes into 1/2 inch pieces and place in a medium sauce pan. Fill with cold water to cover the potatoes by about 1 inch. Set over high heat and bring to a boil. Once potatoes are boiling, cook for about 6-9 minutes until they pierce easily with a fork. You don't want them falling apart, but you want them to be tender to the tooth. Strain.

While potatoes cook, cut off the root end of the green onions, then slice them down the middle lengthwise. Use the crisp green top parts, too. Heat a medium saute pan over high heat. Add olive oil and warm to the point of nearly smoking. Once oil is very hot, add the green onions. Season with salt and pepper and sear until nicely charred. Toss or stir every so often to char evenly and prevent burning. Once done, transfer to a cutting board and let cool for a few minutes.

As onions cook and cool, make the sauce. You can do this by hand, but I prefer a food processor to really blend the paprika well. Using the standard blade attachment, add the clove of garlic, parsley leaves, smoked paprika, mayonnaise and apple cider vinegar in the bowl of the food processor. Process for 1-2 minutes until very well combined. Season with salt and pepper to taste, then pour into a large mixing bowl.

​Once onions are cool to the touch, roughly chop them and add to the mayo mixture. Then, add the strained potatoes and stir to combine well. Season with salt and pepper to taste, then refrigerate until ready to serve.

1. ​Cut potatoes into 1/2 inch pieces and place in a medium sauce pan. Fill with cold water to cover the potatoes by about 1 inch. Set over high heat and bring to a boil. Once potatoes are boiling, cook for about 6-9 minutes until they pierce easily with a fork. You don't want them falling apart, but you want them to be tender to the tooth. Strain.

2. While potatoes cook, cut off the root end of the green onions, then slice them down the middle lengthwise. Use the crisp green top parts, too. Heat a medium saute pan over high heat. Add olive oil and warm to the point of nearly smoking. Once oil is very hot, add the green onions. Season with salt and pepper and sear until nicely charred. Toss or stir every so often to char evenly and prevent burning. Once done, transfer to a cutting board and let cool for a few minutes. ​Save the pan to cook the hot dogs.

3. Wrap each hot dog with one slice of bacon.

4. Warm a large or medium saute pan over medium-high heat. Once warm, add the bacon-wrapped hot dogs. Set them in the pan so the ends of bacon are face down. This will help them sear to the dogs and prevent unwrapping. Arrange the hot dogs so they are not touching (although for the last side you may need to lean them on each other to stay upright). Cook on each side until bacon is golden brown and delicious looking, about 2-3 minutes per. If the bacon seems to be browning too quickly, lower heat slightly. Do this until all four sides are browned, then remove to a plate lined with paper towels.

6. If using frozen peas, measure into the mixing bowl with the corn and tomatoes. If using fresh peas, you will want to boil them quickly. You can wait for the potatoes to be done, then fill this same pot with water and set over high heat. Once boiling, blanch the peas in the water for 2-3 minutes until tender and bright green. Transfer to a bowl of ice water to stop the cooking and lock in that beautiful green color. Let sit in the ice water for 3 minutes, then strain and add to the corn and tomato mixture.

7. Set up your food processor with the standard blade attachment. Add the jalapeno, garlic, parsley, basil and lime juice. Process until well blended, drizzling in the olive oil as the motor runs. Check taste and season with salt and pepper as necessary. Pour jalapeno dressing over the veggies and stir to coat evenly. Season with salt and pepper to taste. Refrigerate until ready to serve!

8. Rinse out the food processor and use it to make the smoked paprika mayo for the potato salad. Add the clove of garlic, parsley leaves, smoked paprika, mayonnaise and apple cider vinegar to the bowl of the food processor. Process for 1-2 minutes until very well combined. Season with salt and pepper to taste, then pour into a large mixing bowl.

​9. Roughly chop the charred green onions and add to the mayo mixture. Then, add the strained potatoes and stir to combine well. Season with salt and pepper to taste, then refrigerate until ready to serve.

10. Hot dogs can be covered and refrigerated to take on the road later. They will taste great with your choice of toppings, even at room temperature. Or, if you prefer, serve them immediately. Just place in a bun (if desired) and finish with your favorite toppings. Serve potato salad and summer veggie salad on the side!

Leave a Reply.

Hi! I'm Emily, and this is the official blog of Guest Chef, my personal chef and catering business serving Metro Detroit. As much as I love to cook for people, I also love inspiring others to cook great food for themselves and their friends and family. Which is why I share recipes, tips and inspiration here. Follow along and let's cook something great together!